Wednesday, January 20, 2010
Gluten-free Chocolate Chip Cookies
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter (softened)
8 oz cream cheese (softened)
Mix together sugars, butter, cream cheese and egg. Then add:
3/4 cup finely grated pecans (I grated mine using my microplane grater.)
1 cup brown rice flour
1/2 cup + 2 tablespoons all purpose GF flour*
1 teaspoon baking soda
1/2 teaspoon salt
After they have been well incorporated, add:
OR whatever mix-ins your heart desires!
Refrigerate the dough for 30 minutes or so. Place tablespoons of dough on a cookie sheet. (I like Airbake pans or Pampered Chef Stones for cookies.) Then bake at 375 for 10-12 minutes.
The cookies came out very tasty! They are a nice chewy consistency with a good flavor.
*Right now I am using Bob's Red Mill GF AP flour. I don't really care for the taste of it so I think I'll try to find a different brand of AP flour or just make my own blends of flour in the future.